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Nutrition Facts
Serving Size 1 (107g) Recipe makes 6 servings
Calories 139
Calories from Fat 37		(26%)
Amount Per Serving		%DV
	Total Fat 4.2g	6%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 80mg		26%
Sodium 166mg		6%
Potassium 340mg		9%
Total Carbohydrate 5.2g		1%
	Dietary Fiber 0.4g	1%
	Sugars 0.8g
Protein 18.9g		37%
detailed view... how is this calculated?

Basic Meatballs

Recipe #8060 | 35 min | 15 min prep | add private note

⁽⁶¹⁾ RATE IT NOW Print Recipe

By: - Carla -
Mar 13, 2000

A snap to make and a breeze to freeze! This is a basic recipe for meatballs suitable for all uses. Feel free to be creative and add any additional spices or flavors you need to suit your tastes.

SERVES 6 , 26 -30 meatballs (change servings and units)

Ingredients

1 lb beef, ground
1 large egg
1/4 cup onion, finely chopped
1/3 cup italian herbed breadcrumbs
1/4 cup milk
1 teaspoon worcestershire sauce
salt & freshly ground black pepper, to taste

Directions

1
Mix all the ingredients together.
2
Shape mixture by Tablespoonfuls into 1 1/2-inch balls.
3
Place the meatballs in a lightly greased 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch baking dish and bake, uncovered, in a 400 degree oven until light brown, about 20-25 minutes.
4
Drain off any excess fat and use meatballs as desired.
5
***Freezeing: Cover and allow meatballs to cool slightly before freezing - no special equipment is needed in the preparation for freezing - ziplock bags work fine for me - allow meatballs to thaw about 30 minutes at room temperature before using - use as desired with your favorite recipes.***.

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Featured Reviews for This Recipe

From: MollyJ

On Sep 1, 2009

12/2006 I like these meatballs because they are tasty and their texture, right out of the oven is great. To be sure, meatball making can be much more complicated and (trust me) more frustrating, but these are simple, go together quickly, are tasty and just fun to do. 09/2009 I make these a different times with either beef or ground turkey. My son loves them either way.

0 people found this review helpful

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From: caitmartin

On Aug 26, 2009

Great recipe! I used a few shakes of montreal steak seasoning and garlic powder instead of plain salt & pepper. I also cooked these in the skillet on the stovetop instead of baking, to me it seemed faster. This made ~ 20 meatballs for me. Will use again. Thanks!

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From: Amber of AZ

On Jan 4, 2004

These meatballs are wonderful. They are perfectly seasoned, easy to prepare, and I did not find them dry at all. I did not use milk, but otherwise followed the recipe perfectly. I made 3 batches as well that I plan on serving as bbq meatballs, spaghetti & meatballs, and I am crumbling the rest up to use in chili. Thanks for sharing.

7 people found this review helpful

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From: Caseylaine

On Feb 24, 2005

I agree with amber.. wonderful and perfect for various uses. I follewed the recipe to order, and added garlic, italian seasoning, a few dashes of garlic tabasco, and some special garlic season mix i have. Also, different than the instructions, i mixed all wet ingredients (all but the crumbs) well first, and then added the crumbs.. find this incorporates things more evenly. This is an great recipe to have on hand to multiply and freeze, or to make to order. could be a good meat base for meatloaf, burgers, etc.

6 people found this review helpful

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